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Pre-heat oven to 500 degrees for 15 minutes and if using a pizza stone, place it in the oven so it gets hot. You can also make this on the grill.
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If using the whole pound of dough, you can either divide it into 2 balls for medium sized pizza or roll it out into 1 large pizza.
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Roll out pizza dough to about 10-12 inches in diameter, by pinching your fingers in the middle and using your hands to roll out the dough. If it bounces back, it may still be a bit too cold so leave it at room temperature for a few more minutes.
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Once dough is rolled out, spread a thin layer of pesto between the 2 pizzas and top with spoonfuls of ricotta cheese. Tear off pieces of buratta cheese and scatter them on the pizza along with asparagus and a drizzle of olive oil.
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Cook pizzas on pizza stone for about 7-8 minutes until the edges bubble up and garnish with lemon zest, basil leaves, red pepper flakes and coarse sea salt.
